Crock Pot Persian Lamb Stew

Crock Pot Persian Lamb Stew Recipe | Authentic Flavors from Persia

Region / culture: Persia | Preparation time: 20 minutes | Cooking time: 4 hours | Servings: 4-6

Introduction

This Crock Pot Persian Lamb Stew is a flavorful and hearty dish that is perfect for a cozy night in. The combination of tender lamb, fresh vegetables, and aromatic spices creates a delicious and satisfying meal that is sure to impress your family and friends.

History

This recipe draws inspiration from traditional Persian cuisine, which is known for its use of fragrant spices and fresh ingredients. Lamb is a popular protein in Persian cooking, and it is often slow-cooked to tender perfection in stews and braises. This Crock Pot Persian Lamb Stew is a modern twist on classic Persian flavors, making it a unique and delicious dish to add to your recipe repertoire.

Ingredients

1.5 lb (680 g) lean boneless leg of lamb, cut into 1 inch cubes
0.5 tsp salt
pepper
3 tbsp olive oil (divided)
2 large onions, thinly sliced
6 cloves garlic, minced
0.5 tsp dried oregano
1 (14 oz (397 g)) can whole tomatoes, drained
1 large potato, peeled and cut into 0.5 inch cubes
8 oz (227 g) fresh green beans
1 small eggplant, peeled and cut into 0.5 inch cubes
1 medium zucchini, cut into 0.5 inch slices
5 bay leaves
3 tbsp fresh parsley, chopped

How to prepare

Season the lamb with approximately half of the salt and pepper.
In a skillet over medium-high heat, brown the lamb in 2 tbsp of oil. Transfer the browned lamb to a 3.5 qt (3.31 liter) crockpot.
Saute the onions in the remaining tbsp of oil until they become translucent, for about 3-5 minutes. Then add the garlic and oregano, cook and stir for approximately 1 minute.
Add the tomatoes and simmer, smashing them as you stir.
Pour approximately half of the tomatoes over the lamb in the crockpot.
Place the potatoes in a layer on top of the tomatoes and season with salt and pepper.
Add a layer of green beans, followed by the eggplant and zucchini.
Lightly season each layer with salt and pepper according to your taste.
Pour the remaining tomatoes on top.
Add the bay leaves.
Cover and cook on high for 4 hours or until the lamb is tender.
Remove the bay leaves and serve.

Variations

For a vegetarian version, you can substitute the lamb with chickpeas or tofu.
Add a touch of sweetness by incorporating dried apricots or raisins into the stew.
Experiment with different spices such as cinnamon, cumin, or turmeric to customize the flavor profile of the dish.

Cooking Tips & Tricks

Be sure to brown the lamb before adding it to the crockpot. This will help seal in the juices and create a rich, caramelized flavor.

- Layering the vegetables in the crockpot ensures that they cook evenly and retain their texture. Be sure to season each layer with salt and pepper to enhance the flavors.

- For a deeper flavor, you can add a splash of red wine or beef broth to the stew before cooking.

- Serve the stew with a side of fluffy rice or warm pita bread to soak up the delicious sauce.

Serving Suggestions

Serve this Crock Pot Persian Lamb Stew with a side of fluffy rice, warm pita bread, or a crisp green salad for a complete and satisfying meal.

Cooking Techniques

This recipe utilizes the slow-cooking method of a crockpot to tenderize the lamb and infuse the flavors of the vegetables and spices. The low and slow cooking process allows the ingredients to meld together and create a rich and flavorful stew.

Ingredient Substitutions

If you don't have lamb, you can use beef or chicken as a substitute.

- Feel free to swap out the vegetables in this recipe with your favorites such as bell peppers, carrots, or mushrooms.

- Use dried herbs instead of fresh if that's what you have on hand.

Make Ahead Tips

This Crock Pot Persian Lamb Stew can be prepared ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the stew on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the stew with a sprinkle of fresh parsley or a dollop of yogurt for a pop of color and flavor. Serve the stew in individual bowls with a side of warm bread for a cozy and inviting presentation.

Pairing Recommendations

Pair this Crock Pot Persian Lamb Stew with a bold red wine such as Shiraz or Cabernet Sauvignon for a perfect match of flavors. For a non-alcoholic option, try serving the stew with a refreshing mint tea or sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Store any leftovers of this Crock Pot Persian Lamb Stew in an airtight container in the refrigerator for up to 3 days. Reheat the stew on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 6g

- Sugars: 8g

Fats

- Total Fat: 18g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 32g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 45% DV

- Calcium: 10% DV

- Iron: 25% DV

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This Crock Pot Persian Lamb Stew is a well-balanced meal that is rich in protein, fiber, and essential vitamins and minerals. It is a nutritious and satisfying dish that is sure to please your taste buds.

Summary

This Crock Pot Persian Lamb Stew is a delicious and comforting dish that is perfect for a cozy night in. With tender lamb, fresh vegetables, and aromatic spices, this stew is sure to become a new favorite in your recipe collection. Enjoy this flavorful and hearty meal with your loved ones for a memorable dining experience.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Crock Pot Persian Lamb Stew. It was a cold, rainy day in the middle of winter when I stumbled upon an old cookbook at a flea market. As I flipped through the pages, I came across a section dedicated to Persian cuisine. The vibrant colors and exotic flavors of the dishes intrigued me, and I knew I had to try my hand at making one of them.

The recipe for Crock Pot Persian Lamb Stew caught my eye immediately. The combination of tender lamb, fragrant spices, and hearty vegetables seemed like the perfect comfort food for a dreary day. I purchased the cookbook without hesitation and hurried home to gather the ingredients.

As I read through the recipe, I couldn't help but feel a sense of nostalgia wash over me. I remembered my own grandmother, who had taught me the art of cooking when I was just a young girl. She had passed down her own collection of recipes to me, each one filled with love and memories of our time spent together in the kitchen.

I set to work preparing the ingredients for the stew, carefully following each step of the recipe. I browned the lamb in a hot skillet, letting the rich aroma of the meat fill the kitchen. Next, I sautéed onions, garlic, and a blend of warm spices including cumin, cinnamon, and turmeric. The scent that wafted through the air was intoxicating, transporting me to a far-off land filled with bustling souks and bustling markets.

I added the browned lamb to the crock pot, along with diced tomatoes, chickpeas, and apricots. The sweetness of the fruit paired perfectly with the savory meat and spices, creating a harmonious blend of flavors. I poured in chicken broth and a splash of red wine, then set the crock pot to low heat and let the stew simmer for hours.

As the stew cooked, the aroma grew more and more tantalizing. The fragrant spices filled the air, making my mouth water in anticipation. I couldn't wait to taste the finished dish and savor the complex flavors that had been melding together all day.

Finally, the moment of truth arrived. I lifted the lid of the crock pot and was met with a sight that made my heart sing. The lamb was tender and falling apart, the vegetables soft and flavorful. The stew had thickened to a rich, velvety consistency that promised a luxurious dining experience.

I ladled the stew into bowls and garnished it with a sprinkle of fresh herbs and a dollop of tangy yogurt. I took a bite and closed my eyes, savoring the explosion of flavors on my tongue. The tender lamb melted in my mouth, the spices danced across my palate, and the sweetness of the apricots added a touch of brightness to the dish.

As I sat at the table, enjoying my Crock Pot Persian Lamb Stew, I couldn't help but think of my grandmother and the legacy of cooking she had passed down to me. I knew that she would have been proud of the dish I had created, and I felt her presence in the kitchen with me, guiding my hands and infusing the stew with her love and expertise.

In that moment, I realized that cooking wasn't just about following a recipe – it was about sharing a piece of yourself with others, creating something beautiful and delicious to nourish both body and soul. And as I savored each spoonful of the stew, I knew that I would continue to carry on my grandmother's tradition, passing down her recipes and the joy of cooking to future generations.